Leeks are one of the symbols of Rosh Hashanah. They are part of the onion family and have a milder flavor. These can be frozen raw and baked when needed.
- 6 to 8 leeks -
- 3 Tbsp oil -
- Kosher salt and freshly ground black pepper -
- 6 sheets mallawach dough (approximately) (See Note) -
- Dijon mustard for spreading -
- 1 egg yolk for brushing -
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Remove the green parts and root ends from each leek. (Only the light-colored middle section should be used.) Wash each layer well and then place on a clean towel to dry for a few minutes. Chop up very fine.
3. Place oil into a large skillet and heat on medium heat. Add leeks and reduce heat to low. Sauté slowly for at least ½ hour, until leeks are soft and tender. Sprinkle with kosher salt and freshly ground black pepper. Let cool.
4. Remove a piece of dough from the package and roll it gently into a rectangle. Smear with a thin layer of Dijon mustard. Top with 2 heaping tablespoons of leeks and spread evenly.
5. Roll up, jelly-roll style. Cut into 1-inch pieces and place swirl-side up on a lined baking sheet. Brush with egg yolk.
6. Bake 25 to 30 minutes, just until golden. Best served immediately or reheat uncovered for a few minutes at serving time.
NOTE: Mallawach is a Yemenite dough that is similar to flaky dough but with a richer taste. It is sold in the freezer section of many large kosher supermarkets and is often imported from Israel. A popular brand is Soglowek Ltd. If you can’t find it, use flaky dough or puff pastry instead.